4 ounces peeled, sliced chicken breast meat
4 ounces peeled, cubed cabbage
1/3 cup packed fresh mushrooms
1/3 cup olive oil
3 tablespoons onion powder
2 cloves garlic, chopped
1 tablespoon all-purpose flour
1 dash salt
1/4 teaspoon frankincense
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/8 teaspoon ground nutmeg
1 (12 ounce) package canned chicken broth
2 (16 ounce) cans chicken broth
1 1/2 cups chicken broth
1 cup chicken broth
1 1/2 cups vegetable broth
1 cup water
1 1/2 cups chopped onion
2 teaspoons peanut oil
In a large pot, combine chicken, cabbage, mushrooms, olive oil, onion powder, garlic, flour, salt, frankincense, basil, marjoram, nutmeg and chicken broth. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat and stir in chicken broth. Stir in chicken broth, chicken broth, chicken broth, vegetable broth, water, chicken broth, chicken broth, vegetable broth, chicken broth, chicken broth, chicken broth and rock salt. Bring to a boil, then reduce heat to medium low. Cover and simmer 60 minutes more.
Remove vegetables from heat and let cool. Drain and peel. Remove skins from meat scraps and place in a bowl. Drain thoroughly and pour fat into a large stock pot. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Slowly pour in chicken broth, water, chicken broth and wine. Bring to a boil, then reduce heat to medium low.
Bring chicken to a roll in the flour, beating well. Line baking sheets with aluminum foil.
In a large saucepan over a low heat, stir together chicken and cabbage. Cook about 6 minutes, stirring occasionally, until cabbage is tender. Add tomato paste and cook about 2 minutes, stirring gently, then stir in vegan chicken broth.
Cover and simmer for about 15 minutes, stirring occasionally. Add chicken broth and heat for about 3 minutes, stirring until chicken is no longer pink and juices run clear. Sprinkle chicken with peanut oil and stir all together, allowing to cook well, about 20 minutes.
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